Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Cloves garlic, peeled 1 c Water, divided
2 T Olive oil

2/3 c
1/2 c
2 T
8 ea ounces dry pasta (such as
: -penne, mostaccioli or
: md red sweet red peppers,
: -chopped OR two
12 ea jars roasted red sweet
: -peppers, drained
: loosely packed snipped
: -fresh basil
: OR 2 Tablespoons dried
: -basil, crushed, divided
: tomato paste, divided
: red wine vinegar, divided
: rigatoni), cooked and
: -drained
: Shredded Parmesan cheese
: -(Optional)

In a large skillet, cook the fresh red peppers and garlic in the oil
over medium heat, stirring occasionally, for about 20 minutes (OR, if
using peppers from a jar, cook the garlic in the oil in a 2-quart
saucepan for 3 to 4 minutes or until light brown). Place half of the
peppers and all of the garlic in a blender or a food processor.
Cover and blend or process until nearly smooth. Add half of the
water, basil, tomato paste and vinegar. Cover and blend or process
with several on-off pulses until the basil is just chopped and the
mixture is nearly smooth. Transfer to the 2-quart saucepan. Repeat
with the remaining peppers, water, basil, tomato paste and vinegar;
transfer to the saucepan. Cook and stir the sauce over medium heat
until heated through, Serve the sauce over hot cooked pasta, topped
with shredded Parmesan cheese. Makes 4 main-dish or 8 side-dish
servings. Per main-dish serving: 343 Calories; 8 g Total Fat (1 g
Saturated Fat); 0 mg Cholesterol; 27 mg Sodium; 59 g Carbohydrate; 3
g Fiber; 10 g Portein Daily Value: 90% Vatamin A; 337% Vitamin C; 4%
Calcium, 25% Iron. [Hooked on Good Health; Candace Manroe Kristi
Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred
Peters.

Submitted By FRED PETERS On 03-03-95

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